Delmonico Filet Mignon with Candied Carrots and Mashed Potatoes
An elegant restaurant-style dish featuring perfectly seared filet mignon with rich gravy, bias-cut candied carrots, and molded mashed potatoes topped with asparagus.
Ingredients
- 2 Filet Mignon Steaks — 3-4 inches thick
- 2 tablespoons Olive Oil
- 2 tablespoons Butter — unsalted
- 2 cloves Garlic — smashed
- 2 sprigs Thyme — fresh
- 2 sprigs Rosemary — fresh
- to taste Salt — and freshly ground black pepper to taste
- 1 can Campbell's Beef Consommé
- 1 can Campbell's Beef Broth
- 1 can Campbell's Golden Mushroom Soup
- 1 pound Carrots — peeled and sliced on a 45-degree angle into ¼-inch thick slices
- ½ cup Water or Vegetable Broth — for cooking carrots
- 2 tablespoons Butter — unsalted, for carrots
- ¼ cup Brown Sugar — packed
- 3 tablespoons Honey
- ¼ teaspoon Ground Nutmeg
- 5 pounds White Potatoes — use the whole bag
- 1 cup Light Cream
- 1 tablespoon Chicken Bouillon Powder
- as needed Asparagus — steamed or baked
Method
Preparation Tip
Prepare the potatoes, gravy, and baked or steamed asparagus ahead of time, and hold them in an oven set at 170°F to keep warm. Use the same mold from the mashed potatoes recipe to cut the steaks into perfect discs.
Filet Mignon Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator 45 minutes to 1 hour before cooking to allow them to come to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Heat a large, heavy cast-iron skillet over high heat for about 5 minutes until smoking hot. Add 1 tablespoon of olive oil, swirling to coat.
- Sear the Steaks: Place the steaks into the hot pan and sear each side for 3-5 minutes without moving them. Add the garlic, thyme, and rosemary to infuse flavor during searing.
- Finish in Oven: Transfer the skillet to the preheated oven. Roast for 8-12 minutes depending on desired doneness: Medium-Rare: 130-135°F (about 8 minutes), Medium: 140-145°F (about 10 minutes), Medium-Well: 150-155°F (about 12 minutes).
- Add Butter and Rest: Once steaks reach desired temperature, remove from oven and add butter to the pan. Transfer steaks to a plate and rest in the oven (set at 170°F) while preparing the plating.
Delmonico Gravy
- Combine Ingredients: In a medium saucepan, combine the beef consommé, beef broth, and golden mushroom soup. Whisk until smooth and well-combined.
- Season and Simmer: Add freshly ground black pepper to taste. Place over medium heat and bring to a simmer, stirring occasionally. Cook for 5-7 minutes until it thickens to desired consistency.
Bias-Cut Candied Carrots
- Prepare Carrots: Peel carrots and slice on the bias (45-degree angle) into ¼-inch thick slices.
- Cook Carrots: In a large skillet, add water or broth and bring to a simmer. Add carrots and cook for 5-7 minutes until tender but still crisp. Drain excess liquid.
- Make Glaze: In the same pan, melt butter over medium heat. Add brown sugar, honey, nutmeg, and a pinch of salt. Stir constantly until sugar dissolves and mixture bubbles into a syrupy glaze.
- Glaze Carrots: Add cooked carrots back to pan and toss to coat. Cook 3-5 more minutes, stirring occasionally, until glaze thickens and carrots are well-coated.
Mashed Potatoes
- Cook Potatoes: Quarter the potatoes and place in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes.
- Mash and Season: Drain potatoes, then add light cream and chicken bouillon powder. Mash until smooth but firm enough to hold shape.
- Mold: Mold the potatoes into round discs, about 4 inches across, for neat presentation.
Plating Instructions
- Arrange Components: Arrange candied carrots in a star pattern on each plate. Place molded mashed potatoes in the center, on top of the carrots.
- Add Steak and Gravy: Carefully arrange steaks on top of potatoes and spoon generous amounts of gravy over the steaks, allowing it to drip down the sides.
- Final Garnish: Top with a crisscross of steamed or baked asparagus. Add fresh rosemary sprigs as a finishing touch.
Frequently Asked Questions
What makes this a 'Delmonico' style filet?
Delmonico style refers to the thick-cut presentation (3-4 inches) and the elegant restaurant-style plating with rich gravy and complementary sides. It's named after the famous Delmonico's restaurant in New York.
How do I know when the filet is cooked to the right temperature?
Use a meat thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium. The steak should feel firm but still have some give when pressed gently.
Can I prepare any components ahead of time?
Yes! The mashed potatoes, gravy, and asparagus can all be prepared ahead and kept warm in a 170°F oven. The carrots can be partially cooked and finished with the glaze just before serving.
What if I don't have a cast iron skillet?
While cast iron is ideal for the perfect sear, you can use any heavy, oven-safe pan. Make sure it can handle high heat and transfer to the oven safely.
Why cut the carrots on the bias?
Bias-cutting (45-degree angle) creates elegant oval shapes that cook more evenly and present beautifully. It's a classic French technique that adds visual appeal to the dish.